Kai-Yu Chang

Kai-Yu Chang

Culinary & Food Service Management
LaSalle College Vancouver

Classical French Cuisine

Instructor: Atifa Prinsloo

Bisque is a creamy,

Bisque De Crevettes

Bisque is a creamy, smooth, strong flavor soup that is made by caramelizing the shell’s and the mirepoix.

Consommé is a rich f

Consommé Royale

Consommé is a rich flavor beef stock. The purpose of the soup is to taste the strong natural flavor of the ingredient.

-	Haricots Verts mea

Haricots Verts Au Beurre

- Haricots Verts means green bean, and the concept of the dish is to wrap the bacon around the green bean.

A dish originating i

Oeufs En Cocotte ‘Florentine’

A dish originating in France and consisting of eggs baked in butter in individual cocottes or ramekins.

Potatoes Savoyarde i

Pommes De Terre Savoyarde

Potatoes Savoyarde is a classical French dish, and the purpose of the dish is to layer the potatoes, then use a gratin as a method to cover the potatoes with cheese.

Coq au vin is a Fren

Coq Au Vin

Coq au vin is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic.

Pan-Fried Trout with

Filet De Truite Poelee Aux Amandes

Pan-Fried Trout with Toasted Almonds

A paupiette rolled w

Paupiettes De Sole A La Mousse De Saumon

A paupiette rolled with salmon mousse.

Roasted Pork Loin wi

CARRÉ DE PORC RÔTI AU JUS LIÉ

Roasted Pork Loin with butter sauce on the side.

A rack of lamb cover

Piece D’Agneau “Provencale”

A rack of lamb cover with mustard and panko. It's a classical french cooking method for lamb.

Boeuf Bourguignon is

Boeuf Bourguignon

Boeuf Bourguignon is a beef stew braised in red wine, often red Burgundy, and beef stock.

French beef tartare

Classic Steak Tartare

French beef tartare is more like it dish that shows the skills of a although it’s simple, but how a chef makes raw meat taste flavorful is a really big challenging including the knife cut of the meat.

A dish make with swe

RIS DE VEAU BRAISÉS (BRAISED CALF’S SWEETBREADS)

A dish make with sweet bread and vegetable. Sweetbread is a culinary name for the thymus.

Cuisses de grenouill

CUISSES DE GRENOUILLES À LA PROVENÇALE (Frogs Legs)

Cuisses de grenouille is what people call frog, and the taste and texture of frog meat is approximately between chicken and fish.

Bisque is a creamy,
Consommé is a rich f
-	Haricots Verts mea
A dish originating i
Potatoes Savoyarde i
Coq au vin is a Fren
Pan-Fried Trout with
A paupiette rolled w
Roasted Pork Loin wi
A rack of lamb cover
Boeuf Bourguignon is
French beef tartare
A dish make with swe
Cuisses de grenouill